What the heck is this?
This ain’t your grandma’s potato salad. Nope. This is potato salad with attitude. We’re talking golden, craggy smashed baby potatoes, roasted until shatteringly crisp, then tossed in a punchy dressing with creamy elements, fresh herbs, and just the right amount of tang. It’s warm, it’s crunchy, it’s creamy, and somehow still feels light. It eats like a meal but slides perfectly into its role as a side. Basically, if potato salad grew up, went to culinary school, and started listening to podcasts about fermentation, this would be it.
Why You’ll Love This Recipe
– You get crispy potato edges and creamy centers. Best of both worlds.
– It’s mayo-optional (but not flavor-optional).
– Warm or room temp — it travels like a champ to BBQs and picnics.
– The herbs and dressing bring serious personality.
– It’s secretly super easy, but looks and tastes gourmet.
– Picky eaters? Watch them go back for seconds.
The Good Stuff You’ll Need
For the Potatoes:
- 1 ½ lbs baby potatoes (Yukon Golds or red potatoes work great)
- 2 tbsp olive oil
- Kosher salt + freshly cracked pepper
- ½ tsp garlic powder
For the Dressing:
- 1 small shallot, minced
- 2 tsp Dijon mustard
- 2 tsp red wine vinegar
- 1 tbsp lemon juice
- ¼ cup olive oil
- Salt + pepper to taste
For Assembly:
- ¼ cup mayo or Greek yogurt (optional but recommended)
- 2 tbsp capers, chopped
- 3 green onions, thinly sliced
- ¼ cup chopped fresh dill or parsley (or both)
- 1 tsp lemon zest
- Extra flaky salt for finishing
Let’s Do This
Step 1: Boil the Potatoes
Toss your baby potatoes in a pot of salted water. Bring to a boil and simmer until fork-tender, about 15 minutes. Drain and let them steam-dry in the colander for 5 minutes — this helps them crisp up later.
Step 2: Smash & Roast
Preheat your oven to 425°F. Line a baking sheet with parchment. Spread out the potatoes and gently smash each one with the bottom of a glass or jar until they’re flattened but still holding together. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Roast for 25–30 minutes, flipping halfway, until crispy and golden.
Step 3: Make the Dressing
While the potatoes roast, whisk together shallot, Dijon, vinegar, lemon juice, olive oil, salt, and pepper in a bowl or shake it all up in a jar. Let the shallot mellow out while everything else does its thing.
Step 4: Bring It All Together
When the potatoes are crispy, transfer them (gently!) to a large bowl. While still warm, toss with the dressing so they soak it all up. Add mayo or Greek yogurt if using — it adds that creamy base without turning the salad soggy. Fold in chopped capers, green onions, herbs, and lemon zest. Taste and adjust — maybe more lemon, more salt, or another hit of herbs. Finish with flaky salt on top.
Step 5: Serve and Brag a Little
This salad is best slightly warm or room temp. Bring it to your next BBQ, picnic, or just make it for lunch and act like you’ve got a personal chef. It’s that good.
Serving Suggestions
Pairs ridiculously well with grilled anything: chicken, steak, salmon, burgers. Serve it with a green salad and call it dinner. It also makes a killer leftover base for a breakfast hash — just add a fried egg on top.
Switch It Up
– Add crumbled bacon for smoky vibes
– Toss in some arugula or spinach at the end for a little green freshness
– Use roasted garlic in the dressing for deeper flavor
– Swap the capers for chopped pickles if that’s your thing
– Add crumbled feta or shaved parm for a salty kick
Make-Ahead Tips
You can roast the potatoes ahead of time and reheat them in the oven at 400°F for 10 minutes to get the crisp back. Make the dressing and store separately. Assemble everything right before serving. Leftovers keep well for 2–3 days, but the potatoes will soften (still tasty, just not crispy).
Questions People Actually Ask
Q: Can I make this vegan?
A: For sure. Just skip the mayo or use a plant-based one. The dressing and crispy potatoes are already vegan-friendly.
Q: Can I use larger potatoes?
A: Yes, just cut them into smaller chunks before boiling. You can still smash and roast them the same way.
Q: What if I don’t have Dijon?
A: Whole grain mustard works, or even yellow mustard in a pinch. It’s all about the tang.
Q: Does this work cold?
A: Yep! It loses a bit of crispness but still tastes amazing chilled — ideal for make-ahead lunches.
Crispy Smashed Potato Salad: The Side Dish That Steals the Show
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This ain’t your grandma’s potato salad. Nope. This is potato salad with attitude. We’re talking golden, craggy smashed baby potatoes, roasted until shatteringly crisp, then tossed in a punchy dressing with creamy elements, fresh herbs, and just the right amount of tang. It’s warm, it’s crunchy, it’s creamy, and somehow still feels light. It eats like a meal but slides perfectly into its role as a side. Basically, if potato salad grew up, went to culinary school, and started listening to podcasts about fermentation, this would be it.
Ingredients
For the Potatoes:
1 ½ lbs baby potatoes (Yukon Golds or red potatoes work great)
2 tbsp olive oil
Kosher salt + freshly cracked pepper
½ tsp garlic powder
For the Dressing:
1 small shallot, minced
2 tsp Dijon mustard
2 tsp red wine vinegar
1 tbsp lemon juice
¼ cup olive oil
Salt + pepper to taste
For Assembly:
¼ cup mayo or Greek yogurt (optional but recommended)
2 tbsp capers, chopped
3 green onions, thinly sliced
¼ cup chopped fresh dill or parsley (or both)
1 tsp lemon zest
Extra flaky salt for finishing
Instructions
Step 1: Boil the Potatoes
Toss your baby potatoes in a pot of salted water. Bring to a boil and simmer until fork-tender, about 15 minutes. Drain and let them steam-dry in the colander for 5 minutes — this helps them crisp up later.
Step 2: Smash & Roast
Preheat your oven to 425°F. Line a baking sheet with parchment. Spread out the potatoes and gently smash each one with the bottom of a glass or jar until they’re flattened but still holding together. Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Roast for 25–30 minutes, flipping halfway, until crispy and golden.
Step 3: Make the Dressing
While the potatoes roast, whisk together shallot, Dijon, vinegar, lemon juice, olive oil, salt, and pepper in a bowl or shake it all up in a jar. Let the shallot mellow out while everything else does its thing.
Step 4: Bring It All Together
When the potatoes are crispy, transfer them (gently!) to a large bowl. While still warm, toss with the dressing so they soak it all up. Add mayo or Greek yogurt if using — it adds that creamy base without turning the salad soggy. Fold in chopped capers, green onions, herbs, and lemon zest. Taste and adjust — maybe more lemon, more salt, or another hit of herbs. Finish with flaky salt on top.
Step 5: Serve and Brag a Little
This salad is best slightly warm or room temp. Bring it to your next BBQ, picnic, or just make it for lunch and act like you’ve got a personal chef. It’s that good.
Notes
Pairs ridiculously well with grilled anything: chicken, steak, salmon, burgers. Serve it with a green salad and call it dinner. It also makes a killer leftover base for a breakfast hash — just add a fried egg on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~280 per serving
- Fat: ~18g
- Carbohydrates: ~22g
- Protein: ~5g